Abstract : A method of producing a nutritionally dense, freeze dried food item usually in bar form in which uncooked food ingredients are mixed together and then cooked until about 40% about 60% of the water content is removed by evaporation. Then the partially dried mixture is formed into the desired shape, then frozen and dehydrated to a moisture level which would produce a shelf-stable product. The freeze dried bars are packaged in impermeable containers. Food bars prepared by this method rehydrate faster and to a greater extent than food bars prepared by processes incorporating a compression step. (Author)